Kristin Celeste Shroeger is the food writer, recipe developer and photographer behind The Intentional Minimalist website. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods, and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition.
Wild Ramp and Mushroom Butter
- 1/2 cup unsalted butter
- 2 large (or 3 medium) dried wild mushrooms
- 1/4 teaspoon sea salt, fine
- Wild ramps
- 1/8 teaspoon sea salt, coarse
- Ground pepper
- Let butter soften at room temperature.
- Gently remove any sand or debris from dried mushrooms. Add mushrooms to spice grinder with fine sea salt and grind to a powder.
- Remove roots from wild ramps. Wash and dry wild ramps. Thinly slice 2 tablespoons wild ramp whites and stems. Thinly slice and mince 2 tablespoons wild ramp greens.
- Melt 2 tablespoons butter in a small skillet over medium heat. Add the wild ramp whites and stems to the melted butter. Stir and cook wild ramps for 2-3 minutes.
- Add the softened butter to a medium glass bowl. Stir in the cooked wild ramp whites, 1 teaspoon mushroom powder, coarse sea salt and fresh ground pepper to taste. Gently fold in the minced wild ramp greens. Taste butter and adjust seasonings and mushroom powder as desired. Keep butter refrigerated in a sealed glass jar and use within one week.
Find more Northern Michigan recipes like Kristin’s wild ramp and mushroom butter in MyNorth’s recipe directory.
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